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Epicurious
Bon Appétit

Poppy Seed Crackers

3.8

(2)

We loved L.A. chef Mary Sue Milliken's crisp baked-tortilla crackers in her pool-party menu (August 2000). Here, we invent our own version of them.

Cooks' note:

Crackers keep, layered between wax paper, in an airtight container 3 days.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes about 60 crackers

Ingredients

1 large egg
2 tablespoons cold water
1 teaspoon salt
8 (6- to 7-inch) flour tortillas
1/2 cup poppy seeds (2.6-oz jar)

Special Equipment

a 2-inch star cookie cutter

Preparation

  1. Step 1

    Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.

    Step 2

    Cut out 7 or 8 stars from each coated tortilla (you’ll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

TagsCrackerAmericanPoppy SeedSeedStarterDairy FreeNut FreeVegetarianVeganQuickEasyWeeknight Meals5 Ingredients or FewerMake AheadBakingChristmasNew YearsBon Appétit
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